芳香植物精油对食品常见腐败微生物抗菌活性的研究-现代食品科技.PDF

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.4 芳香植物精油对食品常见腐败微生物抗菌活性 的研究 吴克刚，崔绮嫦，董艳，马海杰，魏浩 （广东工业大学轻工化工学院食品科学与工程系，广东广州 510006） 摘要：通过测定抑菌圈直径大小了解食品常见腐败微生物对 12 种芳香植物精油的抗菌敏感性，进一步测定最低抑菌浓度、最小 杀菌浓度分析食用芳香植物精油抗菌活性。试验表明：食品常见腐败微生物对植物精油表现出不同的敏感性，特别是枯草芽孢杆菌对 植物精油抗菌敏感性最强；综合抗菌活性最好的是牛至和百里香精油，浓度达到 250 μL/L 时表现出广谱抗菌性，但肉桂精油对真菌 有更好的抗菌活性；采用棋盘稀释法进一步研究植物精油间协同增效效果，发现牛至-百里香复配表现出显著的相加效果；气-质联用 仪分析了牛至、百里香和肉桂精油的主要抗菌成分香芹酚、百里香酚和反式肉桂醛等的含量。研究可为食用植物精油作为“高效、安 全”的防腐保鲜剂应用于食品领域提供了理论依据。 关键词：精油；食品腐败微生物；抗菌活性；保鲜 文章篇号：1673-9078(2017)4-120-127 DOI: 10.13982/j.mfst.1673-9078.2017.4.019 Antimicrobial Effects of Edible Plant Essential Oils on Common Food Spoilage Microorganisms WU Ke-gang, CUI Qi-chang, DONG Yan, MA Hai-jie, WEI Hao (Department of Food Science and Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China) Abstract: The antimicrobial susceptibilities of common food spoilage microorganisms to twelve edible plant essential oils were investigated by measuring zones of inhibition, and establishing a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for each oil. The results showed that the food spoilage microorganisms exhibited different susceptibilities to the twelve essential oils, and Bacillus subtilis was the most susceptible. Oregano oil and thyme oil had the highest overall antimicrobial activity and exhibited a broad spectrum of an